Spanish Rice Oamc Recipes

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

SPANISH RICE

Steps:

• Heat a large skillet over medium high heat and melt butter.
• Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
• Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
• Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
• When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

SPANOKORISO OAMC SPINACH RICE

Steps:

• Lightly cook spinachwith water for 5 minutes. Drain thoroughly and cool.
• Chop finely with scissors.
• Heat oil in large frying pan and stir fry onions 4 minutes.
• Wash rice until water runs clear and add to pan. Stir until coated with oil.
• Add the boiling water.
• Bring to the boil, partially cover and simmer about 18 minutes until rice is osft and water is absorbed. Don't worry if there's a little extra water.
• Add dill, and spinach. Season with pepper.
• Cool, divide among trays, seal and label. Use within 6 months.
• Reheat from frozen, covered, 400F, 200C, gas mark 6 for 40 minutes. Obviously if it's in plastic, reheat differently.
• Serve with lemon juice.